Chickpea And Lentil Curry
Serves 4
10 mins prep
40 mins cook
50 mins total
Whenever I want to make an easy plant-based meal loaded with protein, I make my chickpea and lentil curry. The chickpeas and lentils are simmered in a tomato and coconut milk sauce, with fragrant spices. I love serving this saucy curry over fluffy rice. It is ready in just 50 minutes and is perfect for busy weeknights that require extra sustenance.
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Sauté the coconut oil and onion in a large pot for 1-2 minutes.
Add the garlic and ginger and sauté for 1-2 minutes.
Add the bell pepper and diced chili, sauté for another 2-3 minutes.
Sprinkle in the cumin, turmeric, cilantro and garam masala, continue to cook until spices are fragrant.
Stir through the diced tomatoes, red lentils, and chick peas, cook for 2 minutes.
Add the coconut milk, stir until well combined.
Bring to a boil, reduce heat, cover with a tight fitting lid and simmer for 20-25 minutes. Stirring throughout the cooking time, you may want to add ¼ cup water if the sauce becomes too thick.
When the lentils have cooked and sauce has thickened stir through the salt and pepper, lemon juice, and spinach.
Cook for another 2-3 minutes until the leaves have wilted. Adjust seasoning to taste.
Serve with rice and naan bread.
